When the elevator doors open on the top floor of Mandalay Bay hotel one is instantly transported from the Strip to a funky retreat. Burning incense permeates the air, large golden Buddhas welcome guests down halls filled with avant-garde art, gold-leaf ceilings with chandeliers and Persian rugs lining the floor. To the left lies the lounge; to the right, a true hidden gem of a restaurant, the House of Blues Foundation Room.

The main dining room, an intimate space with incredible views of the Strip, sports an outdoor terrace with lounge seating—a groovy after-dinner spot for diners looking for post cocktails and cigars. The eclectic menu here uses flavors from around the world—American, Thai, Japanese, Mexican, Korean and India—blended together to create dishes with originality. Begin with three not-to-be-missed appetizers: jumbo crab cake, yellowtail bruschetta and cauliflower tempura.

The jumbo lump crab cakes mix large, tender morsels of sweet crab with an apple-fennel slaw. Each cake rests on an addictive apple-mustard vinaigrette. After one bite, you’ll wonder why crab cakes aren't always served this way. An inspired spin on bruschetta places Japanese yellowtail tartare atop toasted bread spread with a blend of avocado, aji amarillo, shaved radish, chili garlic and micro cilantro—making for a layered flavoring with hints of heat.

For vegetarians, consider Foundation Room a bastion of veggie delights. The market cauliflower tempura, a brilliant yet simple recipe, arrives in a basket brimming with lightly fried, hearty pieces. A ponzu sauce lends a lemony pop and a sriracha aioli provides the spice.

With the new season, chef Lee Davidson follows the flavors and aromas of the fall, a prime example being the duck breast, a flavor revelation. The perfectly cooked waterfowl sits atop a bed of mashed potatoes; a drizzle of sweet apricot glaze balances the savory dish. Dried apricots and plump asparagus soak up the juice. Red meat here makes for memorable, melt-in-your-mouth enjoyment. The center-cut filet gets seared with a rub of pink Hawaiian salt, letting nature do the rest. Dip a forkful into the dab of béarnaise sauce for the perfect complement to the meat.

Soup is synonymous with autumn, also, and here vegetarians can delight in pho. The bowl, teeming with cut carrots, scallions, mushrooms and shredded basil over a bed of ramen noodles, appears at the table along with a kettle of mushroom broth. A server pours the peppery broth into the bowl, making for hot, fresh pho.

For dessert, keep it sweet and simple with flourless chocolate cake, a fudgelike, chocolatey slice topped with a cherry glaze. Or, satisfy the kid in you with the cookie trio—chocolate chip, pistachio and white chocolate—served with a cool scoop of housemade mixed berry gelato.

A diverse menu, a bohemian charm, the Foundation Room satisfies both appetite and soul.

Mandalay Bay, 6-10 p.m. Sun.-Thurs., 6-11 p.m. Fri.-Sat., lounge opens at 5 p.m. daily, DJs start at 10 p.m. 702.632.7631